Easy Pumpkin Muffins

Pumpkin Muffins are the perfect fall recipe. They’re easy to make ahead of time and this recipe makes a big batch of pumpkin muffins, perfect for freezing for lunches or coffee time!

Pumpkin season is here, and these easy pumpkin muffins should be the first thing on your “to-make” list. These muffins are soft, moist, flavorful, and such a cozy muffin for Fall.

Not going to lie, I love the whole Fall = Pumpkin thing. I get excited when Starbuck’s brings pumpkin spice back onto the menu, and when I can easily find pumpkin in the store to make a big old batch of super soft pumpkin chocolate chip cookies. I like using pumpkin for sweet and savory, like this Roasted Pumpkin Spinach Linguine.

Favorite Pumpkin Recipe

My favorite way to use pumpkin has got to be these pumpkin muffins from scratch. I will sometimes double, or even triple the batch, and then bag them up and freeze them so I can grab one and eat it whenever I feel like it…which is a lot.

These easy pumpkin muffins are thick and rich like a pumpkin spice bread, and offer the same wonderful flavor. But unlike a quick bread, these muffins are lighter, with a nice chewy outside, and soft interior. They are super easy to make. My kids love them. The husband loves them. And I love them. Which means I make them ALL. THE. TIME.

Easy To Make Pumpkin Muffins

So what makes these easy pumpkin muffins so moist and rich? It is sour cream! I have a favorite pound cake, and it uses sour cream, so I knew adding it to these muffins would be the perfect addition. Pumpkin always makes recipes moist and tender, but adding the sour cream takes it up a notch.

Also worth noting is the pumpkin I purchased was the larger sized cans. So if you do not want as many muffins (36 total) then feel free to use a smaller 15 ounce can, and cut the recipe in half. I have made it both ways, and can attest to the fact that it will work.

So while you enjoy carving pumpkins, walking through corn mazes, going on hay rides, and all the leaves changing colors, be sure to add making these amazing muffins to your “Fall Bucket List.” You won’t regret it!

Don’t you just want a big old bite? These are perfect served with butter or a smear of cream cheese!

About the author

Rachael

Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

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There is not much fat in this recipe and the first batch turned out tough. I know not to mix the dry and wet ingredient too long because that can cause toughness. I beat the eggs to make the dough light and added 2 TBlp. of orange oil in the last batch. Much improved.